Transferring pot de cremes and flan from one container to another after cooking

I'm doing a few events for larger groups and was wanting to do individual creme caramels and pots de cremes.

I was hoping to use some disposable plastic cups for servicing since I don't have enough glass jars but I obviously won't be able to cook in them. I was curious if I would be able to say cook them in a bag and then transfer them quickly to the cups and try and get them to set with some decent texture and not just trying them into a pudding?

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brian_martin2001

Try it out. When it's still hot, it should be still somewhat pour-able. Try with a small batch in a heavier duty sealable disposable bag so you could cut the corner off the bottom, so you can just pipe it into your containers.

justinkent505

Thanks, I was thinking that I would prepare them in piping bags hopefully making it easier to transfer them. I'm going to give it a try that way and see how it turns out.

brian_martin2001

Let us know how it turns out

bkeene12

I did something like this last new years eve. I put the plastic cups in the freezer before I poured the Creme Brûlée because my first batch made the cup get all wonky and twisted. It worked out pretty good.

justinkent505

Will do

justinkent505

Good call. I'm going to give that a shot and see how it goes. I'll run a test batch tomorrow and report back

justinkent505

So it's been a while. I don't check these forums out as often as I should. In the end, I went with this method. I had some pretty thick plastic containers and the held up just fine to the heat. I cooked it in a bag and then poured into the containers then into the fridge to set. Worked perfectly. Thanks for the help!